Instructions: Empty the cake mix in to a bowl and add the cinnamon and nutmeg. Then proceed to mix the cake batter according to package directions. Wash the cranberries; pick out any soft or discolored ones and grind them coarsely. Cut the candied fruit in to very small dice; so that the cake will cut easier. Beany and the girls used candied pineapple and cherries colored green. Add the cranberries, candied fruit, nuts and grated orange peel to the cake batter and mix well. Grease and flour a 8 inch tube pan. Pour in the batter. Bake at 325 for 1 1/2 hours or until the cake springs back when lightly touched. Let stand 10 minutes before turning out of pan. Cool before slicing. In fact the cake is better if it is made the day before you serve it.

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